Lavender Cupcake
6 servings
90 minutes
Lavender cake is a refined blend of lavender flower aroma and the sweetness of airy sponge cake. Lavender, known for its calming effect, adds delicate floral notes to the pastry, perfectly complemented by the tartness of lemon glaze. This dessert hails from European cuisine, where natural herbs and spices are used to impart a unique flavor. It is perfect for a cozy tea time, creating an atmosphere of comfort and elegance. Light and delicate with a barely noticeable hint of saffron spice, it becomes a true gastronomic delight. Lavender cake is an excellent choice for those seeking something unusual yet exquisite.
1
In one bowl, mix all the dry ingredients for the biscuit (flour, sugar, salt, baking powder, saffron, 2 teaspoons of lavender flowers).
- Wheat flour: 200 g
- Cane sugar: 150 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Saffron: pinch
- Lavender flowers: 4 teaspoons
2
In the second bowl, mix all the wet ingredients (both types of oil, egg, yogurt, lemon zest).
- Grapeseed oil: 100 ml
- Butter: 50 g
- Chicken egg: 1 piece
- Plain (natural) yoghurt: 150 g
- Lemon zest: 1 tablespoon
3
Gently mix the wet ingredients into the dry ones and stir everything with a spatula until smooth.
4
If the mold is not silicone, it should be lined with baking paper beforehand. If it is silicone, just grease it with a little vegetable oil.
5
Pour the batter into a rectangular cake mold (a round one can also be used for sponge cake) and place it in a preheated oven at 180 degrees for 50-55 minutes.
6
Bake until a clean toothpick comes out, it doesn't have to be completely dry.
7
Remove the cake from the oven without taking it out of the mold, poke it in several places with a toothpick to a depth of 1-2 cm, and evenly pour half of the glaze over it.
8
Let it stand for 15 minutes, remove from the mold, transfer to a plate, and pour the second half of the glaze over it.
9
Let it cool completely and serve with tea
10
Preparing the glaze: put half of the powdered sugar in a saucepan, squeeze lemon juice. Place the saucepan on low heat and stir constantly until the sugar dissolves. Pour half of this glaze over the cake immediately after baking and let it sit for 15 minutes.
- Icing sugar: 200 g
- Lemon juice: 5 tablespoon
11
Mix the second half of the glaze with lavender flowers, put it back on the heat, bring to a light boil and simmer for 1-2 minutes. This way, the syrup should thicken slightly. Just be careful not to burn the syrup. Add the remaining powdered sugar, mix until thickened, and then pour it completely over the cake. You can add a little purple food coloring to the second glaze.
- Lavender flowers: 4 teaspoons
- Icing sugar: 200 g